Mustard Spice
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Product detailed description
Meat with mustard is fundamental combination that just works together. Try our unique mustard spice on dried meat. You know the drill. Slice the meat, season it, marinate in vinegar and then add the mustard spice.
Ingredients
Mustard (allergen)
Homemade drying step by step
We're here to help your dried meat processes in any way possible. Below is our step by step guide for creating dried meat at home and we think you'll produce great results with it!
SlicingFirst of all cleanse the meat. Remove all tendons and binders. Slice the meat into small and thin pieces. If you have a larger drier, you can slice your meat to bigger pieces. |
SeasoningYou must season the meat before you begin the marinating process. For this you can use our Biltong Basic Spice. Use 20 grams of our spice per 1 kilogram of meat. Stir it well in a large bowl with the meat. |
MarinatingPut the seasoned meat into the box and pour our Apple Vinegar on top of it. Close the box and let the meat marinate for 12 hours at minimum. Turn the box upside down after couple of hours for better marination. Vinegar is great preservative which will release all the threads. After the drying process is finished, the meat won´t be too hard. |
FlavoringTake the marinated meat out of the box. Let the vinegar disappear and then put the meat in the bowl. If you don´t want flavored meat, skip this step. But if you want to have meat with some flavor, add our spice (Chilli, Mustard, Piri-Piri, Garlic). Use 6 - 8 grams of spice per 1 kilogram of fresh meat. You can alter this ratio to meat your taste. Mix the spice equally and then put the meat into the drier. |
DryingIf you use a fruit dryer, spread the meat on the plates so they don't touch each other. If you use an oven, you can hang the meat on hooks. Be sure to put a metal sheet underneath to catch any dripping vinegar. If you have a drier with bad air flow, rearrange the meat after couple of hours so that the meat is equally dried. The meat is dried at a low temperature. We want to dry it, not roast it. If you like the meat more tender, you can take it out of the drier after 6-8 hours. After drying, take the meat out and let it rest for a couple of hours. |
Additional parameters
| Category: | Spices |
|---|---|
| Flavor: | Mustard |
| Package: | 35g |
| Origin: | India |
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Maso Here was born with the aim to revolutionize the cured meat industry and completely redefine the Czech jerky and biltong culture. Our passion for biltong production and dedication to providing the very best shopping experience is what keeps every one of our customers satisfied. Shop with us and see why so many people keep coming back for more.
Meet the brothers
In 2011, Jakub and Ondrej started the company Maso Here with a mission to make other people as passionate about great cured meat as they were. For the last 10 years, they’ve woken up every day and dedicated themselves to perfecting the art of making the best and most authentic biltong and promoting themselves as “Czech dried meat pioneers."
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Our mission is simple: make the best tasting product, using only the highest quality ingredients.
Real ingredients
Real, simple ingredients that are easy to understand and pronounce. That’s why you’ll never see preservatives, nitrates, nitrites, or msg in our ingredients.
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